Not exact matches
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5
cups) 2
apples (like
Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
fresh thyme, chopped 1/4
cup fresh chives, snipped 2 medium
apples, diced (I used
Fuji) 1
cup dried sweetened cranberries 1/2
cup sliced almonds, toasted in a dry skillet
Ingredients: 3/4
cup President's Choice plain yogurt, 1/2
fuji apple, chopped, 2 TBP Kraft natural peanut butter, 2 TBP Bob's Red Mill gluten free ground flax seed
-LSB-...] the side was a Zucchini Banana Oatmeal
Cup with fresh bloobs added, an organic
Fuji apple, and the cutest little container of Power O's, -LSB-...]
2 organic
apples such as pink lady,
fuji, or gala, sliced into 1/4» slices, roasted, about 2
cups (leave skin on)
Ingredients 8 large organic
Fuji apples (washed, cored, and cubed; peel only if not organic) 1 lb fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon ground cinnamon 1 Tablespoon ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2
cups water Directions 1.
1
cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red
apples, peeled if desired, cored, and chopped (I had 250g prepped
Fuji apples) 1/4
cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4
cup coconut flour Stevia to taste (optional, did not use)
Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2
cups cooked, cooled quinoa 2
cups fresh baby kale, coarsely chopped 1 large
apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or
Fuji) 1/3
cup coarsely chopped toasted almonds or pecans
This recipe had 3
cups of kale + 1/2 of an english cucumber + 2 celery stalks + 1/2 of a lemon with peel + 1
fuji apple + a 2 - inch piece of fresh ginger + a handful of ice and about 2
cups of water.
1 chicken, quartered (skin - on) 1 tbsp grapeseed or other neutral flavored oil salt and pepper, to taste 2
fuji apples, cut into eights 2
cup fresh or frozen cranberries 1
cup port or sweet red wine heaping 1/3
cup honey a few sprigs of thyme
2
Fuji apples, cored and chopped 1 Tablespoon sucanat or brown sugar 1 teaspoon cinnamon 1/2
cup water 1/2
cup coconut milk (I love the So Delicious vanilla) 1
cup whole oats 1/2
cup cooked brown rice 1/2
cup cooked quinoa
1
cup celery, cut in thick matchsticks 1-1/2
cups peeled (if desired) firm, tart, sweet
apples such as
Fuji or Gala, cut in thick matchsticks 3/4
cup walnut halves or large pieces, lightly toasted and slivered 1/2
cup seedless grapes, halved 1/2
cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio
cups
I make a smoothie every morning that is 1
cup almond milk, half a
fuji apple (chopped), glob of peanut butter, a dash of cinnamon and 4 ice cubes.
Ingredients (Serves 2) 3 tablespoons Sailor Jerry Spiced Rum 2 tablespoons vegan honey, beefreehonee.com 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2
cups chopped
apples, such as
Fuji or Gala 1
cup fresh raspberries
2
cups flax seeds 1
cup maple syrup 4
cups coarsely pureed
apples (preferably
Fuji or Braeburn) 1/2
cup chopped raw walnuts (optional) Dash of cinnamon
Coleslaw dressing: 1/2
cup of veganise and 1/4
cup of Panera
Fuji Apple Salad dressing.
Ingredients: 1 medium
Fuji apple, sliced into 6 wedges 2 TBSP nut butter 1/4
cup granola: cinnamon spiced granola or nuts for granola